Dessert

Irresistible White Chocolate Caramel Cookies Recipe

ByLily Cross January 28, 2026January 28, 2026

Introduction

These irresistible white chocolate caramel cookies combine the sweetness of creamy white chocolate with the rich, gooey texture of caramel chunks. Perfectly soft and chewy with golden edges, they make a delightful treat for any occasion.

A close-up view of soft cookies arranged closely together on a white marbled surface, each cookie featuring two layers: a golden-brown baked dough base with a slightly crumbly texture, and a top layer with melted caramel peeking from a bite in the center. On top of each cookie, there are a few white chocolate chunks and light brown chocolate drizzles creating thin lines across the surface. The cookies appear moist and rich, with a glossy caramel middle visible in the broken cookie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (280g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (225g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (150g) brown sugar
2 large eggs
2 tsp vanilla extract
1 cup (170g) white chocolate chunks
1 cup (170g) caramel chunks

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Step 3: In a large mixing bowl, cream the softened butter with both sugars until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 5: Gradually incorporate the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Step 6: Gently fold in the white chocolate and caramel chunks.
Step 7: Use a cookie scoop to drop dough onto the prepared baking sheets about 2 inches apart.
Step 8: Bake for 10–12 minutes, or until the edges are golden but the centers remain slightly underdone.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey caramel, use soft caramel candies cut into chunks instead of firm caramel bits.
Chill the dough for 30 minutes before baking to prevent cookies from spreading too much.
Swap white chocolate chunks with milk or dark chocolate for a different flavor profile.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. You can also freeze the baked cookies for up to 3 months; thaw at room temperature before enjoying. Reheat briefly in the microwave for a warm, melty treat.

How to Serve

A close-up image shows soft, round cookies arranged closely together on a white marbled surface. Each cookie has a golden-brown base with a slightly cracked texture. On top, there are small white chocolate chunks placed unevenly, and a gooey caramel layer is visible inside the bitten cookie, showing a sticky, rich texture. Light brown lines of drizzled milk chocolate cover the cookies randomly, adding a glossy contrast. The overall look is warm and inviting, highlighting the mix of smooth, creamy, and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use caramel sauce instead of caramel chunks?

Caramel sauce is too liquid to be used directly in the dough. However, you can swirl it into the dough after mixing or drizzle on top after baking for a different effect.

How do I prevent the cookies from spreading too much while baking?

Chilling the dough for at least 30 minutes helps solidify the butter and reduce spreading. Also, using parchment paper and spacing the dough balls at least 2 inches apart allows cookies to bake evenly.